Why is Saccharomyces cerevisiae used in making wine?

Saccharomyces cerevisiae, commonly known as baker's or brewer's yeast, is used in winemaking due to its efficient fermentation capabilities and ability to thrive in high-sugar environments. This yeast converts sugars in Grape Juice into alcohol and carbon dioxide, producing the desired alcoholic content in wine. Additionally, it imparts various flavor compounds that enhance the wine's aromatic profile. Its reliability and well-studied fermentation characteristics make it a preferred choice among winemakers.